Asian Duck Canapés with Fresh Cucumber
Juicy, hoisin-glazed shredded duck nestled in crisp cucumber cupsthese Asian Duck Canapés are a fancy yet fuss-free appetizer, perfect for New Year’s Eve or any elegant gathering.
Equipment
- Melon Baller or Small Spoon
Ingredients
Main Ingredients
- 2 duck legs or confit duck roasted, braised or store-bought and shredded
- 2 tbsp hoisin sauce
- 1 tsp rice wine vinegar optional, for added brightness
- 1 large cucumber sliced into ¾ inch rounds
- 2 green onions thinly sliced for garnish
Optional Garnish
- 1 tsp sesame seeds toasted
- microgreens or edible flowers for decoration
- 1 tsp garlic chili oil for a subtle heat
Instructions
- Roast or braise duck legs until very tender (or warm store-bought confit duck). Then shred the meat finely.
- Toss the shredded duck with hoisin sauce and optional rice vinegar. Mix until evenly coated.
- Slice cucumber into ¾ inch rounds. Use a melon baller or spoon to scoop a shallow bowl into each slice without going through.
- Spoon the duck mixture into each cucumber cup. Top with green onions and optional garnishes like sesame seeds or garlic chili oil.
- Serve cold or at room temperature. For best texture, assemble shortly before serving.
Notes
- Store shredded duck and cucumber slices separately if preparing ahead.
- Assemble within 1 hour of serving to keep cucumbers crisp.
- For a vegetarian twist, try hoisin-glazed mushrooms instead of duck.